By Ian McAndrew (auth.)

Poultry, yet extra specially online game, is a topic just about my center. Why? Wellfor the final 8 years or so i've been, and certainly nonetheless am, a prepared taking pictures guy. taking pictures for recreation, i do know, is a topic many folks locate unpleasant, and the an- bloodsports league is a strong foyer. however, it's a hobby that's turning into a growing number of renowned as years move by way of and one i am hoping to proceed enjoyingfor many future years. with no it not just might part of our background and tradition be misplaced, yet our flora and fauna could develop into threatened, flora and fauna and habitat conservancy something of the prior, and the geographical region changed into even larger parts of wheat and rape deserts. No­ one could understand the pleasures of the 1st woodcock or the 1st English partridge of the season. think a chilly winter's morning: a skinny masking of snow, the gray skies heavy with extra, able to discharge their shipment abruptly. decide up the gun, name the canines and set out around the fields. Silence prevails. within the distance, a handful of pigeons are heading this manner. Crouching within the hedgerow I stay up for them to return inside diversity. Pigeon terrine, pigeon salad with a number of toasted kernels, the entire menu principles working via my head, yet to no avail, i have been noticed. Truffle and Bella (my canine) are caring a patch of brambles, now not too partial to moving into. Bella scrambles in, stomach flat to the ground.

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Place in the refrigerator and allow to set. Press half of the duck mixture into the terrine, making sure there are no air pockets. Lay the cloves of garlic in two rows down the length of the terrine. Place the terrine in the refrigerator for about 20 minutes to set. Once set, press the remaining duck into the terrine. Duck Return it to the refrigerator and set. Trim the remaining carrot neatly to the top of the terrine and pour on a little of the remaining fat to form a seal. Chill to set. To Serve Dip the base of the terrine in hot water for a few seconds.

Place over high heat, stirring continuously until it almost comes to the boil. Just as it comes to the boil, reduce the heat so that it just simmers. Continue simmering for 30 minutes. Strain the finished consomme through muslin. If there is a thin film of fat on the top of the consomme, this can be removed by pulling a sheet of kitchen paper over the surface. Boil the beetroot batons in a little of the consomme. When cooked, remove them and drain. Return the consomme to the rest and leave to go cold.

As the goose ages, the feet and bill become much darker in colour. 45 Poultry ROAST GOOSE 8 PORTIONS 1 goose, about 5kgl111b salt and freshly ground white pepper 175g/6oz mirepoix (leek, onion, celery, carrot) 600m1l1 pt brown chicken stock (see page 198) 1 sprig of thyme 1 bay leaf 1/2 garlic clove watercress and roast potatoes, to serve Roast goose is traditionally served with apple sauce and sage and onion stuffing, the stuffing put into the goose before cooking. You could cook a stuffing separately, which would speed up the cooking of the goose a little.

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